Corn meat buns
Overview
During the Chinese New Year here, we all make some buns, meat buns, sugar buns, etc., which means to pack blessings, which means a pocketful of blessings. Today I am sharing my little one’s favorite steamed buns, corn and meat buns. My precious grandson’s favorite stuffed buns are these, so I often make them for him. Eating buns in the morning is both filling and convenient. It saves his mother’s time in the morning and allows the young man to sleep more in the morning.
Tags
Ingredients
Steps
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Add minced ginger, salt, five-spice powder, light soy sauce, dark soy sauce, rice wine and sugar to the meat filling. The neck snowflake meat used for meat is cut into pieces directly by the store. I like this kind of grainy meat, which is more delicious than minced meat.
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Add 100 grams of water in 4-5 times. After each addition of water, stir in one direction until it is completely absorbed before adding the next time. After adding the water, continue to stir clockwise until vigorous.
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Add corn kernels and mix well.
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Chop the green onion and mix it with sesame oil to lock in the moisture, then mix it gently with the meat filling. Do not over stir to prevent the onions from becoming stale.
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Finally, cut the frozen pork skin into small cubes and mix it evenly. The stuffing is ready.
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Put the flour into a basin, add yeast powder and water to form a dough, and ferment until it doubles in size.
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Divide the fermented dough into small pieces, roll it into a dough with a thick middle and a thin outer ring, and brush a little oil in the middle so that the soup will not cause the bottom of the buns to absorb water and affect the expansion and softness.
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Wrap in stuffing.
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Let all the wrapped buns rest for 20-30 minutes. The frying time should be controlled appropriately according to the season. You can spend more time in the winter, but less time in the summer.
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Steam in boiling water for 18 minutes. The steaming time should be properly controlled according to the size of the buns.
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The steamed buns can be juicy when eaten while hot.
